Armstrong Cheese gives a nutritious twist to a comfort classic with this Hidden Veggie Mac & Cheese. Creamy, cheesy pasta is blended with a smooth purée of cauliflower and squash, adding extra goodness without sacrificing flavour. Baked until golden and bubbly, it’s a satisfying dish the whole family will love.
Hidden Veggie Mac & Cheese
Prep Time: 15 min
Total Time: 35 min
Serving: 4
Ingredients:
- 1 320g package Armstrong High In Protein Marble Cheddar Shredded Cheese (reserve 1/2 cup)
- 1/2 cauliflower in a bunch
- 1/2 butternut squash, cubed
- 1 cup vegetable broth
- 3 tbsp butter
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 2 tbsp flour
- 1/2 cup milk
- A 410g box of store-bought cavatappi
- 1 tbps Dijon mustard
- Salt and freshly ground pepper to taste
Directions:
- Preheat oven to 400°F. Butter a 9-by-13-inch baking dish. Add the cauliflower and squash. Bake for 30 minutes. Remove from the oven and let cool
- Cook the pasta according to the package directions. Be sure to reserve 125 ml of the pasta water.
- Once the vegetables have cooled, blend them with the vegetable broth and reserved pasta water in a food processor or powerful blender until smooth (you may need to do this in several batches).
- In a large saucepan over medium heat, melt the butter and sauté the onion and garlic for one minute. Whisk in the flour until a roux forms. Add the milk and whisk until simmering. Reduce the heat, add Armstrong cheese (saving half a cup for the top), vegetable purée, Dijon mustard, salt, and pepper, and mix well.
- Remove the sauce from the heat and pour in the cooked pasta.
- Transfer to a baking dish and sprinkle with the remaining cheese. Bake for 12 minutes or until golden brown. Finish cooking under the broiler, if necessary.
